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Spaghetti with Roasted Red Pepper Sauce Recipe

Spaghetti with Roasted Red Pepper Sauce Recipe

This pasta recipe, sparked by jarred red peppers, is an excellent company dish. Guests won't believe how easy it is until they try making it—which they will! —Diane Lombardo, New Castle, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings


  • 12 ounces uncooked spaghetti
  • 1 jar (12 ounces) roasted sweet red peppers, drained
  • 2 large tomatoes, seeded and chopped
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, peeled and halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup olive oil
  • 5 tablespoons grated Parmesan cheese


  • 1. Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream.
  • 2. Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese. Yield: 5 servings.

Nutritional Facts

1/2 cup sauce with 1 cup spaghetti and 1 tablespoon cheese equals 504 calories, 24 g fat (4 g saturated fat), 4 mg cholesterol, 588 mg sodium, 57 g carbohydrate, 3 g fiber, 11 g protein.

Reviews for Spaghetti with Roasted Red Pepper Sauce

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Reviewed Apr. 8, 2015

"This is a great recipe! The sauce is light and very tasty. I used fresh herbs from my garden, otherwise, I followed the directions exactly. This is on my "make often" list!"

Reviewed Feb. 20, 2015

"I made this for my mom and me and it as delicious. Something I would make again for more people, even for company!"

Reviewed Oct. 28, 2013

"my family enjoyed this recipe! will add it to the list to make again!"

Reviewed May. 3, 2013

"This was good, but the 1 tbsp. of vinegar was sort of overpowering, so I added some sugar to cut the tartness. I also wanted to reduce the fat so I only added a small amount of oil, which of course probably made it too tart with the tbsp. of vinegar. I will make again but cut the vinegar. It actually tasted great the next day. I also added some red pepper flakes. I also rated this at 4 stars but it would not take it."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.